These 'grown-up' open-faced sandwiches are sure be a hit.

Orange-Grilled Pork Sandwiches with Apricot Sauce

1 pound boneless single-loin pork roast
1/2 cup apricot preserves
6 tablespoons Madeira
2 teaspoons Dijon-style mustard
1 clove garlic, crushed
1/2 teaspoon black pepper
1/2 cup orange juice
1 1/2 teaspoons grated orange zest
1/2 teaspoon grated fresh ginger
4 (1-inch-thick) slices French or Italian bread, toasted
4 green onions, chopped
4 tablespoons chopped fresh cilantro

1. In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed. Place pork in self-sealing bag; add orange juice, remaining 1/4 cup Madeira, orange zest and ginger; seal bag and toss to coat pork. Refrigerate 8 to 24 hours.
2. Prepare banked medium-hot fire in kettle-style grill.
3. Remove pork from marinade, discarding marinade.
4. Grill pork over indirect heat for 30 to 40 minutes, until internal temperature, read with a meat thermometer, registers 150°F to 155°F (approximately 65°C).
5. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

Serves 4.

Nutrition Facts: Calories 360 calories Protein 27 grams Fat 7 grams Sodium 290 milligrams Cholesterol 60 milligrams Saturated Fat 2 grams Carbohydrates 44 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.